Preparation

In a large bowl, mix beef, garlic, sliced shallots, and 1 tablespoon oil. Season heavily with pepper.

Heat a large wok over medium-high heat. Add a tablespoon of oil to the pan and when it begins to slightly smoke, carefully toss in the beef. Quickly stir-fry for 2-3 minutes and remove from heat. Stir in the butter and add several dashes of Maggi seasoning to taste.

In a separate bowl, quickly toss the watercress with the rice vinegar and arrange on a plate. Pour the beef and the juices over the top of the watercress and season with additional black pepper. Optional: sprinkle the top with the fried shallots.